Print

Creamy Loaded Baked Potato Soup Recipe with Crispy Bacon and Cheddar

creamy loaded baked potato soup - featured image
Print Recipe

A comforting and creamy baked potato soup loaded with crispy bacon and sharp cheddar cheese, perfect for cozy dinners and easy to make in under 45 minutes.

Ingredients

Scale
  • 2 pounds (900 g) russet potatoes, peeled and diced
  • 6–8 slices bacon, chopped
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (1 liter) low-sodium chicken broth
  • 1 cup (240 ml) whole milk (can substitute half-and-half or heavy cream)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional toppings: chopped green onions, sour cream, extra shredded cheddar, chives

Instructions

  1. Heat a skillet over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the pan.
  2. Add butter to the bacon fat in the skillet. Once melted, stir in the chopped onion and cook until translucent and soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  3. Sprinkle the flour over the onion mixture and whisk constantly for 2 minutes to cook out the raw flour taste.
  4. In a large pot or Dutch oven, add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  5. Carefully add the roux mixture from the skillet into the potato pot, stirring well. Let the soup simmer gently for 5-7 minutes until it starts to thicken slightly.
  6. Use an immersion blender to mash about half the potatoes directly in the pot. If you don’t have one, transfer half the soup to a blender and puree, then return it to the pot.
  7. Stir in the whole milk and shredded cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
  8. Fold in most of the crispy bacon, reserving some for garnish. Serve hot, topped with extra cheese, green onions, or a dollop of sour cream if desired.

Notes

Do not discard bacon fat; it adds flavor to the soup. Partially blending the potatoes keeps the soup creamy but chunky. Use sharp cheddar for best flavor and melting. Cook bacon until crispy but not burnt to avoid bitterness. Simmer gently after adding cheese to prevent clumping. Season gradually as potatoes absorb salt.

Nutrition

Keywords: baked potato soup, creamy potato soup, loaded potato soup, bacon soup, cheddar cheese soup, comfort food, easy soup recipe

Find it online: https://savoryrecipes.info/creamy-loaded-baked-potato-soup-recipe-with-crispy-bacon-and-cheddar-easy-homemade-comfort-food/